Potato-chive pancakes
Potato-Chive Pancakes
2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 cup sour cream
Place potatoes in large saucepan; cover with cold water.
Cover
and bring to a boil over high heat.
Reduce heat; simmer uncovered
until potatoes are tender, 15 to 20 minutes.
Drain potatoes, then return to saucepan.
Turn heat under
saucepan to medium-low.
Cook potatoes until dry, about 2 minutes,
stirring occasionally.
Add milk.
Using a potato masher, mash potato mixture until
fairly smooth.
Remove from heat; stir in chives, salt and pepper.
Transfer to a medium bowl, cover and refrigerate until cold.
Potatoes will thicken as they cool.
Form potato mixture into 12 patties about 3 1/2 inches in
diameter and 1/2 inch thick.
Melt 1 teaspoon butter in a large
nonstick skillet over medium heat until hot and sizzling.
Add three
or four patties to skillet.
Cook until golden brown, about 2
minutes per side.
Keep warm in a 200 degrees F oven while cooking
remaining patties in remaining butter.
Serve warm with sour cream.
Makes 4 servings.
